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Pumpkin and brussel sprouts are probably my favourite vegetables to roast as they develop a deep, rich flavour particularly when drizzled with a good quality, cold pressed, extra virgin olive oil!   The carotenoids (potent antioxidants) in these vegetables are made much more available by adding olive oil to them … and they taste better.  Brussel sprouts are also an excellent source of sulfurophane, a compound with a number of possible health boosting properties including reducing cancer risk, promoting heart & gut health and keeping your brain healthy.  Inspired by Ottolenghi, we have made a few changes but kept the essence of this delicious dish.




Gluten Free, Vegan

We use all organic or biodynamic ingredients

Serves 4-6

  • ½ medium pumpkin (Jap/Kent/QLD blue), washed, seeds removed and cut into thin slices with skin on
  • 12 brussel sprouts, sliced into 3-4 pieces each
  • 1 tbsp chopped Italian parsley
  • 2 tsp cinnamon
  • 2 tbsp olive oil
  • 2 cloves garlic, peeled & crushed
  • 1 tbsp chopped coriander
  • 200g coconut yoghurt (or plain yoghurt if preferred)
  • 1 -2 tsp chilli sauce
  • 1 tsp salt
  •  2 tbsp activated pepitas




  • Line 2 baking trays with parchment paper.
  • Preheat oven to 180°C
  • Put pumpkin slices in large bowl, add cinnamon & olive oil and toss together.
  • Lay slices of pumpkin on baking tray
  • Put brussel sprouts in large bowl, add parsley & olive oil and toss together. 
  • Lay brussel sprout slices on trays with pumpkin.
  • Place trays in oven and roast for around 20 – 25 minutes or until vegetables cooked through.
  • Remove from oven and allow to cool a little.
  • Mix garlic, chilli sauce, coriander, salt and coconut yoghurt together until smooth.
  • Lay vegetables out on large serving dish and top with yoghurt sauce




  • Serve warm topped with pepitas and extra coriander.
Cooked Gluten Free savory Vegan

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